Pumpkin Pie

Name: Pumpkin Pie
Total time: 1 h
Cuisine: United Kingdom
Ingredients: Ripe pumpkin or marrow ½ lb.; Ripe pumpkin or marrow ½ lb.; mixed peel 2 oz.; sugar 3 oz.; apple ½ lb.; currants ½ lb.; a little spice (if liked). Enough good short pastry to cover (½ lb. flour 3 or 4 oz. lard and butter mixed or clarified dripping; a little spice (if liked). Enough good short pastry to cover (½ lb. flour 3 or 4 oz. lard and butter mixed or clarified dripping; a little spice (if liked). Enough good short pastry to cover (½ lb. flour 3 or 4 oz. lard and butter mixed or clarified dripping; a little spice (if liked). Enough good short pastry to cover (½ lb. flour 3 or 4 oz. lard and butter mixed or clarified dripping; about 1 gill of water to mix).; a little spice (if liked). Enough good short pastry to cover (½ lb. flour 3 or 4 oz. lard and butter mixed or clarified dripping; ¼ teaspoonful salt

A Sussex Recipe. Mrs. Creasey, Coolham, near Horsham

Preparation info

Difficulty
Easy
Ready in
1 hr

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Ripe pumpkin or marrow ½ lb.
apple ½ lb.
currants

Europe
United Kingdom
Dessert
Vegetarian
Pie

Method

Peel and seed the pumpkin or marrow and apple.
Chop them finely together.
Wash currants.
Add currants.
Also the mixed peel, sugar and spice.
Blend all together.
Put in a piedish and cover with a good crust.

This may also be made in a pie plate sheeted first with pastry. No wa